by Nicole 32 Comments
This cinnamon ice cream is anolder post from deep in the Pinch My Salt archives that I decided to dust off and pull forward to share again. It was originally published in September 2006. Enjoy!
I purchased my ice cream maker late in the summer and therefore this second frozen concoction to emerge from it is a dense, creamy cinnamon ice cream that manages to straddle the seasons.
It is cooling for the still-too-warm days of late summer but welcomes fall with the warm flavors cinnamon and vanilla.
How it is I’ve been on this earth for 31 years without ever tasting a cinnamon ice cream is a complete mystery to me. Even though I have tasted so many wonderful gelatos in Italy, (each time exclaiming, “this is my new favorite flavor!”), I can now say that this cinnamon vanilla ice cream is the best I’ve ever tasted.
I started with this recipe found on allrecipes.com and the main change I made was to use a vanilla bean to replace the vanilla extract in the recipe. Doing this intensified the vanilla flavor and the little specks of vanilla seed add an interesting texture.
Amazingly, the vanilla was not overpowered by the cinnamon—the two flavors stand up side by side and complement each other perfectly.
If you are excited about the first day of autumn but not ready to let go of the frozen delights of summer, this cinnamon ice cream is what you need! The recipe is scaled for a 1 1/2 quart ice cream maker and I used my favoriteCuisinart Ice Cream Maker.
If you’ve been thinking about buying an ice cream maker, you should take the plunge and do it. This ice cream recipe alone will make it worth your while. Just imagine your Thanksgiving apple and pumpkin pies topped with homemade cinnamon vanilla ice cream… need I say more?
Nutrition
Calories
69 cal
Fat
3 g
Carbs
6 g
Protein
5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Yields enough custard for a 1 1/2 quart ice cream machine
Cinnamon Vanilla Bean Ice Cream
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Ingredients
1 cup white sugar 1 1/2 cups half and half (can also use light cream or half milk/half heavy cream) 2 eggs, beaten 1 cup heavy cream 1/2 vanilla bean 2 teaspoons ground cinnamon
Instructions
1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat. 2. Whisk half of the cream mixture into the eggs (whisk quickly so as not to scramble the eggs). Pour the egg mixture back into the saucepan, and stir in the heavy cream. 3. With a sharp knife, cut the vanilla bean in half lengthwise then scrape out the tiny seeds on the inside. Add the vanilla bean and the seeds to the cream mixture. 4. Return the cream mixture to the stove and continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. 5. Remove from heat and strain mixture through a fine mesh sieve into a bowl. Whisk in the cinnamon then set aside to cool. When mixture has cooled a bit, cover and refrigerate overnight or several hours until well chilled (I press plastic wrap over the surface to prevent a skin from forming). 6. Pour cold mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
7.8.1.2
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Related Recipes:
- Fresh Strawberry Ice Cream
- Peach Sorbet
- Simple Lemon Granita
- Easy Banana Milkshake
Around the Web:
- Blueberry Buttermilk Ice Cream from Savory Simple
- Salted Butter Caramel Ice Cream from David Lebovitz
- Avocado Coconut Ice Cream from Homesick Texan
- Buttery Popcorn Ice Cream from The Kitchn
My two favorite Ice Cream Makers:
My favorite Ice Cream Book: The Perfect Scoop by David Lebovitz
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Reader Interactions
Comments
bellini says
I have been on the earth longer and have never had the opportunity to try cinnamon ice cream either. Obviously that needs to change:D
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Rebecca says
Oh, I love cinnamon ice cream! And it's so good when you have a scoop of it plus a scoop of, say, roasted strawberry ice cream, or apple cider ice cream. The combinations are glorious. Looking forward to trying this recipe!
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Cinnamon ice cream is one of my favorites! This needs to get added to the "must make" list!
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Cindy says
I have made this several times now, both with whole eggs and with just yolks. It is one of our favorites. I had comments that it was a bit too much cinnamon, so my recipe halves it to 1 teaspoon. In lieu of the vanilla bean, I used vanilla paste, which gives the same flavor and bean specks, but without the hassle. This is delicious served with fresh berries prepared with balsamic vinegar and sugar, then with whipped cream and chocolate syrup drizzled over the top. I served fresh churros on the side with it.
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A great post to update for the summer. This would be so good with apple pie or crisp.
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I tried making ice cream using my Vitamix and it was awesome. I might as well get an ice cream maker to have a perfect result like yours. Yum! Thanks for the recipe.
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Najlepsze Rankingi says
Cinnamon flavor makes me think of Xmas and winter...I personally don't think it's a proper flavor for summer time...
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Faith says
This looks yummy... can't wait to try it! Have you attempted the recipe using any other form of sweetener, like honey?
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Alex says
This is a delicious ice cream that you will not be able to keep around! I also used Splenda, and it works well with the recipe. Definitely a keeper!
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Jennifer Wickman says
I had the best cinnamon ice cream in Colonial Williamsburg last summer and have been looking for a recipe since then. I can't wait to try this!
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carribean says
Great recipe for ice cream lovers, tried it and i love it.
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mary peterson says
I agree this recipe is fantastic. Made it as a surprise for my son in law who can't find it at the store. However, one reason to use vanilla extract, either instead of or along with the vanilla bean is because it contains alcohol, which will keep your ice cream softer and scoopable.
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